2 bunches chicory, rinsed, drained and chopped into 5 cm lengths 60ml olive oil (1/4 cup) 1 small white onion, thinly sliced 1 tbs garlic in oil Method Cooking method: Boiling Frying Cook the potato in a saucepan of boiling water until just tender. Remove with a slotted spoon, drain and set aside. In the same water, cook the chicory for about 5-10 minutes, or until tender – to test this, check the thickest part of the chicory, it should be soft but firm. Drain well and set aside. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for about 5 minutes, or until it turns golden. Add the potato, toss with the onions and season with salt and pepper. Add the chicory and garlic, mix well, and cook for about 10 minutes, or until the chicory starts to caramelise slightly. Season to taste, before serving.